If you’re dreaming of a dish that blends savory, sweet, and a touch of umami all in one colorful package, then the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is about to become your new weeknight superstar. Bright bell peppers are packed with juicy ground chicken, fluffy rice, chunks of tangy pineapple, and a rich teriyaki sauce that ties everything together with an irresistible glaze. Each bite offers a perfect harmony of textures and flavors, making this recipe not only a feast for your palate but also a feast for your eyes. Trust me, once you try these, they’ll vanish from the table faster than you can say “more please!”
Ingredients You’ll Need
These ingredients may look simple and straightforward, but they each play a crucial role in creating the exciting layers of flavor and satisfying textures that define this recipe. You’ll appreciate how easily accessible these items are, perfect for throwing together a dish that tastes like a restaurant creation but made right in your own kitchen.
- 4 large bell peppers, halved and deseeded: The colorful vessels that hold all the delicious filling and add a fresh crunch when baked just right.
- 1 lb ground chicken: A lean, tender protein that soaks up the teriyaki sauce beautifully and keeps the dish light yet hearty.
- 1 cup cooked rice (white, brown, or jasmine): Adds comforting substance while balancing the sweet and savory components.
- 1 cup diced pineapple (fresh or canned): Bursts of sweet and tangy juiciness that contrast deliciously with the savory chicken and sauce.
- ½ cup teriyaki sauce: The star flavor booster that delivers that signature sweet, salty, and slightly sticky glaze everyone loves.
- 2 garlic cloves, minced: A small punch of aromatic depth that wakes up the whole dish.
- 1 teaspoon grated ginger: Adds a subtle zesty warmth that complements the pineapple and teriyaki perfectly.
- ½ teaspoon salt: Enhances all the flavors without overwhelming the natural sweetness of the ingredients.
- ¼ teaspoon black pepper: Just enough to give a hint of gentle spice, balancing the sweeter elements.
- ½ cup shredded mozzarella cheese: Melts beautifully on top, adding gooey richness and a golden finish.
- Chopped green onions (for garnish): Freshness and a mild sharpness that brighten every bite.
- Sesame seeds (for garnish): Tiny crunchy accents that bring a subtle nuttiness and a hint of elegance.
How to Make Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). While the oven warms up, slice those large bell peppers in half lengthwise and carefully remove the seeds and membranes. This makes room for the delicious filling and ensures the peppers bake evenly. Place them cut side up in a baking dish—making a cozy nest for the stuffing.
Step 2: Brown the Chicken
Grab a sturdy skillet and heat it over medium heat. Toss in the ground chicken along with the minced garlic and grated ginger. Break up the meat as it cooks, allowing it to brown gently for about 5 to 7 minutes until it’s cooked through and fragrant. This step is essential because the garlic and ginger infuse the meat with fresh, vibrant layers of flavor that work wonders with the teriyaki sauce.
Step 3: Combine the Filling
Now that your chicken is perfectly cooked and smelling irresistible, stir in the cooked rice, diced pineapple, and teriyaki sauce, plus salt and pepper. Cook everything together for another 2 to 3 minutes on the stove so those flavors can mingle and the mixture thickens slightly. The pineapple and teriyaki create a sweet-savory symphony that makes this filling stand out.
Step 4: Stuff the Peppers
It’s time for the fun part: spooning the delicious chicken and rice mixture right into the hollowed-out bell peppers. Fill each pepper generously, piling the filling so every bite is packed with that perfect combo of textures and flavors.
Step 5: Top with Cheese and Bake
Sprinkle shredded mozzarella cheese atop each stuffed pepper. Then cover the baking dish with foil to keep moisture in and bake for 25 to 30 minutes. The peppers will soften beautifully without getting soggy. Afterward, remove the foil for another 5 to 7 minutes of baking so that golden, bubbly cheese melts to perfection and adds that irresistible finishing touch.
Step 6: Garnish and Serve
Once out of the oven, sprinkle chopped green onions and sesame seeds over the top for fresh crunch and an extra pop of flavor. Serve these beauties hot and watch smiles light up the room as everyone digs in!
How to Serve Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
Garnishes
Adding chopped green onions and toasted sesame seeds as a garnish gives the dish a stunning visual appeal and layers in fresh aromatic notes plus a gentle nutty crunch. You can also sprinkle a few chili flakes for a spicy kick if you like a little heat. These garnishes turn an already delicious meal into a gourmet experience.
Side Dishes
For sides, keep it light and complementary: a crisp cucumber salad, steamed broccoli with a drizzle of soy sauce, or even an Asian-inspired slaw are perfect choices. These sides add fresh textures and flavors that harmonize well without overpowering the Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe.
Creative Ways to Present
If you want to jazz things up, serve each stuffed pepper half on a bed of lightly dressed greens or alongside jasmine rice with a sprinkle of chopped cilantro. For party vibes, consider cutting the stuffed peppers into smaller portions and serving them as appetizers with little forks—guaranteed conversation starters!
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in the fridge for up to 3 days. Just place the stuffed peppers in an airtight container and you’ll have ready-made, flavorful meals waiting whenever hunger strikes again.
Freezing
If you want to save some for later, freeze the stuffed peppers in a sealed freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To reheat, place the peppers on a baking sheet covered with foil and warm them in a 350°F oven for about 20 minutes or until heated through. This keeps the peppers tender and the cheese melty. Alternatively, microwave in short bursts but beware of drying out the peppers or rice.
FAQs
Can I use other types of meat instead of ground chicken?
Absolutely! Ground turkey or lean pork work wonderfully with this recipe. Just cook them thoroughly before mixing with the other ingredients.
Is it okay to use canned pineapple instead of fresh?
Yes, canned pineapple is a great option, especially if fresh is out of season. Just make sure to drain it well to avoid adding extra moisture to the filling.
Can I make this recipe vegetarian?
Definitely! Swap the ground chicken for cooked lentils, crumbled tofu, or a meat substitute, and you’ll still get plenty of protein and flavor.
What can I use if I don’t have teriyaki sauce on hand?
You can quickly make a substitute by mixing soy sauce, honey, garlic, and a little ginger to mimic that signature teriyaki flavor at home.
Are the stuffed peppers suitable for meal prep?
Yes, they’re perfect for meal prep. Just prepare and bake ahead, then store in the fridge. Reheat portions when needed for an easy, nutritious lunch or dinner.
Final Thoughts
The Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe is one of those rare dishes that feels both comforting and exotic at the same time. It’s bursting with vibrant flavors, easy to make, and absolutely satisfying. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a comforting meal that’s as fun to make as it is to eat. Give it a try and watch it quickly become a beloved staple in your kitchen routine!
Print
Teriyaki Pineapple Chicken & Rice Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
Teriyaki Pineapple Chicken & Rice Stuffed Peppers combine savory ground chicken cooked with garlic and ginger, sweet pineapple, and tangy teriyaki sauce, all mixed with fluffy rice and baked inside tender bell pepper halves, topped with melted mozzarella cheese and garnished with green onions and sesame seeds for a flavorful and colorful meal perfect for dinner.
Ingredients
Vegetables & Produce
- 4 large bell peppers, halved and deseeded
- 1 cup diced pineapple (fresh or canned)
- 2 garlic cloves, minced
- Chopped green onions, for garnish
Meat & Dairy
- 1 lb ground chicken
- ½ cup shredded mozzarella cheese
Grains & Sauces
- 1 cup cooked rice (white, brown, or jasmine)
- ½ cup teriyaki sauce
Spices & Seasonings
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sesame seeds, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the stuffed peppers.
- Prepare the peppers: Slice the bell peppers in half lengthwise and remove all the seeds. Arrange the pepper halves cut side up in a baking dish, making sure they sit evenly.
- Cook the chicken: Heat a large skillet over medium heat. Add the ground chicken along with the minced garlic and grated ginger. Cook for 5-7 minutes, breaking apart the chicken as it cooks, until it’s browned and cooked through with no pink remaining.
- Mix the filling: Stir in the cooked rice, diced pineapple, teriyaki sauce, salt, and black pepper into the skillet. Cook together for another 2-3 minutes so the flavors meld nicely.
- Stuff the peppers: Evenly spoon the chicken and rice mixture into each pepper half, filling them generously but without spilling over.
- Add cheese: Sprinkle shredded mozzarella cheese evenly on top of each stuffed pepper to add a melty, savory topping.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers have softened but still hold their shape. Remove the foil and bake for an additional 5-7 minutes to allow the cheese to melt fully and turn golden brown.
- Garnish and serve: Once baked, garnish the stuffed peppers with chopped green onions and sesame seeds. Serve hot and enjoy your flavorful Teriyaki Pineapple Chicken & Rice Stuffed Peppers!
Notes
- Feel free to use any type of cooked rice — white, brown, or jasmine all work well.
- If you want more sweetness, opt for canned pineapple packed in juice rather than syrup to avoid extra sugar.
- To make this gluten-free, ensure your teriyaki sauce is labeled gluten-free.
- For a vegetarian version, substitute ground chicken with cooked tofu or a plant-based mince.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
